Peking Duck

Introduction:

Peking Duck is a traditional Chinese dish that originated during the Yuan dynasty and has since become an iconic culinary masterpiece worldwide. The dish features a whole duck marinated and air-dried, then roasted to perfection until the skin becomes crispy while the meat remains tender and juicy. Served with thin pancakes, hoisin sauce, and fresh vegetables, it offers a delicate balance of textures and flavors. The crispy duck skin is the star of the dish, often sliced thinly and paired with cucumber, scallions, and rich sauce, making it a celebrated dish for special occasions and gatherings.

Ingredients:

For the duck:

• 1 whole duck (about 2-2.5 kg)
• 1/4 cup Chinese rice wine or sherry
• 3 tbsp soy sauce
• 1 tbsp five-spice powder
• 2 tbsp honey
• 2 tbsp maltose or golden syrup (for crispier skin)
• 2 tsp salt

For the glaze:

• 2 tbsp honey
• 1 tbsp hot water
• 1 tbsp rice vinegar

For serving:

• 12-16 thin pancakes (Peking Duck pancakes)
• 1/2 cup hoisin sauce
• 1 cucumber, julienned
• 4-6 scallions, julienned

Instructions:

1. Prepare the duck (24-hour drying process):
   • Rinse the duck under cold water and pat it dry with paper towels. Remove any excess fat and make sure the skin is smooth.
   • In a small bowl, mix the soy sauce, Chinese rice wine, five-spice powder, honey, and salt. Rub the mixture all over the duck, inside and out, ensuring the flavors penetrate the skin.
   • Insert an air pump or straw under the duck skin (near the neck) and inflate the duck skin to separate it from the meat. This process helps make the skin crispy when roasted.
   • Hang the duck in a cool, well-ventilated area for 12-24 hours, allowing the skin to dry completely. You can place the duck on a rack in the refrigerator if air-drying is not feasible.
2. Prepare the glaze (for crispy skin):
   • Combine the honey, hot water, and rice vinegar in a small bowl. This glaze will be brushed onto the duck before roasting to help the skin crisp up during cooking.
3. Roast the duck (advanced technique for crispy skin):
   • Preheat your oven to 200°C (390°F).
   • Place the duck on a rack in a roasting pan, breast side up. Brush the glaze all over the duck skin. Roast for 1 hour, then lower the temperature to 180°C (350°F) and roast for another 30 minutes, brushing with additional glaze halfway through.
   • To achieve extra-crispy skin, turn on the broiler for the last 5-10 minutes of cooking, monitoring closely to prevent burning. The skin should be a deep golden brown and crispy.
4. Rest and carve the duck (precision slicing for presentation):
   • Once the duck is cooked, remove it from the oven and let it rest for 15 minutes.
   • Using a sharp knife, carefully carve the duck, slicing off the crispy skin and cutting the meat into thin pieces. Traditionally, the crispy skin is served separately from the meat.
5. Serve:
   • To serve, place the thin slices of crispy duck skin and meat onto the pancakes, along with hoisin sauce, cucumber, and scallions. Roll the pancakes up and serve immediately.

Health Notes:

• Peking Duck is a rich and flavorful dish, but it is also high in fat due to the duck’s skin and meat. Removing some of the excess fat from the duck before cooking can make the dish lighter. Serve with plenty of vegetables, such as cucumbers and scallions, to balance the richness of the meat.

Serving Suggestions:

• Peking Duck is traditionally served with thin Mandarin pancakes, hoisin sauce, julienned cucumber, and scallions. You can also serve it with steamed buns, pickled vegetables, or a side of fried rice for a complete meal. The duck bones can be used to make a flavorful broth.

Tips:

• Air-drying: Air-drying the duck is essential for achieving the signature crispy skin. If you don’t have a place to hang the duck, drying it in the refrigerator works well.
• Skin inflation technique: Inflating the duck skin ensures that it crisps up properly during roasting. This step is crucial to separating the skin from the meat, which prevents the skin from becoming soggy.
• Broiling: Keep a close eye on the duck during the broiling stage to avoid burning. The goal is to achieve a deep golden color with a crackling, crispy texture.